Capsaicinoids Extraction from Several Capsicum Species Cultivated in Romania

The latest world trends in scientific research are directed towards the production and application of secondary metabolites. The plant of the genus Capsicum produces a fruit (chilli pepper) with unique bioactive compounds. Pepper fruits are a rich source of metabolites with potential health-promoting properties, for example carotenoids (provitamin A), ascorbic acid (vitamin C), tocopherols (vitamin E), capsaicinoids and flavonoids. Capsaicinoids are the compounds responsible for the hot, spicy flavour presented by many varieties of peppers. There were identified over 20 compounds, capsaicin analogues, of which most important (>95%, w/w) are: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, homocapsaicin. Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. A major component of this group is capsaicin. This study involves extraction of capsacinoids from three varieties cultivated in Romania. Capsaicinoids were identified in all extracts with concentration ranging from 0.5 to 0.8% (dry weight) and the best results were obtained with 96% ethanol as solvent.